YOUR SOLIN GENERATED RECIPE
Baked Eggs with Spinach and Feta
Oven-baked eggs nestled in a bed of sautéed spinach and tangy feta, creating a creamy and savory breakfast that warms you from the inside out.
INGREDIENTS
0.25 tbsp extra virgin olive oil
0.25 cup yellow onion
1 clove garlic
2 cups baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup non-fat plain Greek yogurt
0.5 cup liquid egg whites
2 large eggs
1.5 oz feta cheese
1 tsp fresh dill
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe skillet or ceramic baking dish.
Heat the olive oil in a pan over medium heat, then add the diced onion and minced garlic, sautéing until fragrant and translucent.
Add the fresh baby spinach to the pan and cook for 1-2 minutes until just wilted, then remove the pan from the heat.
In a medium mixing bowl, whisk together the Greek yogurt and liquid egg whites until the mixture is smooth and well combined.
Stir the sautéed spinach, onion, and garlic into the yogurt and egg white mixture, then pour everything into the prepared baking dish.
Carefully crack the three whole eggs onto the surface of the mixture, spacing them out evenly so they don't touch.
Sprinkle the crumbled feta cheese, sea salt, black pepper, and fresh dill over the top of the eggs.
Bake for 15-18 minutes, or until the egg whites are fully set but the yolks remain slightly soft and runny.